3 cm piece fresh ginger, peeled, julienned or finely sliced
g mint, leaves picked and torn
g bean sprouts
1 tbsp dark soy sauce, to taste
1 tbsp sesame oil plain/all purpose flour, to assemble
g spring roll wrappers
Vegetable or olive oil, for brushing
Method
1
Step 1
Soak the vermicelli noodles in warm water until softened, then drain and add to a large mixing bowl. Add the carrots, spring onions, garlic, ginger, mint, bean sprouts, soy sauce and sesame oil to the bowl and toss everything together.
2
Step 2
To assemble the spring rolls, mix a little flour and water together to make a smooth paste. Lay one spring roll wrapper out on a clean surface and cover the rest with a damp tea towel.
3
Step 3
Add about 1 tablespoonful of mixture to the centre of the wrapper, just below the middle. Fold the bottom edge over the filling, then fold the sides over the top, so you have a rough rectangle forming a sort of envelope. Roll up the wrapper tightly into a neat sausage shape around the filling and seal the edge with a little flour-water paste.
4
Step 4
Brush with oil and place on a lined baking tray, then repeat with the remaining mixture and wrappers.
5
Step 5
Heat the air fryer to 200°C/400°F.
6
Step 6
Place about 4 spring rolls in the air-fryer basket at any one time, making sure there is plenty of space between them, and cook for 15–17 minutes, until crisp and golden.
Ingredients
100 g vermicelli rice noodles
200 g carrots, julienned or grated
3 spring onions, julienned
0.25 g garlic clove, finely chopped
3 cm piece fresh ginger, peeled, julienned or finely sliced
15 g mint, leaves picked and torn
150 g bean sprouts
1 tbsp dark soy sauce, to taste
1 tbsp sesame oil plain/all purpose flour, to assemble